Preparation (10 steps)

Chop the chocolate

Thermomix® Setting

8 sec/Speed 8

Place 125 g of dark chocolate in pieces in the mixing bowl and chop for 8 sec/speed 8. Then transfer and set aside.

Whisk the egg whites until stiff

Thermomix® Setting

3 min/Speed 3.5

Insert the butterfly whisk. Place 3 egg whites and 1 pinch of salt in the mixing bowl and whisk until stiff for 3 min/speed 3.5. Transfer the egg whites and set aside.

180

Grate the lemon zest

Wash 0.5 organic lemon with hot water, dry and grate the peel with a fine grater. The grated lemon zest will be needed later.

Prepare the dough

Thermomix® Setting

20 sec/Speed 4

Place 250 g ground almonds, 250 g sugar, 0.5 tsp cinnamon, 1 pinch ground cloves, 1 pinch ground cardamom, 2 tbsp baking cocoa and the grated lemon zest in the mixing bowl and mix for 20 sec/speed 4.

Fold in the egg whites

Carefully fold the chopped chocolate and the beaten egg whites into the almond-sugar mixture using a spatula. Do not mix in the Thermomix.

Prepare the molds and shape the dough

Grease the bear paw molds and sprinkle with sugar. Pinch off walnut-sized balls of dough and press into the sugared molds. Turn the molds onto a baking sheet lined with baking paper.